best recipes

1 c sugar 1/2 c flour 1/4 tsp salt 3 c milk 1/2 c cocoa 3 egg yolks, slightly beaten 2 Tbsp butter 1 tsp Vanilla 1 baked pie shell How to make it : Mix sugar, flour, salt, and cocoa in top of double boiler. Stir in milk and cook for 15 minutes over hot water, stirring constantly until thick. Add egg yolks and cook 3 minutes. Add butter, cool. Add vanilla and pour into baked 9" pie shell. Make meringue from remaining 3 egg whites, using 6 tablespoons sugar and 1 tablespoon lemon juice or 3/4 teaspoon cream of tartar. Spread on pie and bake at 350 degrees for about 15 to 20 minutes. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, b...

 20 ozs crushed pineapple 3 ozs cherry (jello) 1/2 cup cold water 16 ozs cottage cheese 9 ozs cool whip 1/2 cup chopped pecans How to make it : In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans Chill until congealed firm And then enjoy! cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

2 cups broccoli flowerets 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 teaspoons cornstarch 2 teaspoons finely chopped ginger 1 cup chicken broth 2 garlic cloves, finely chopped 3 tablespoons soy sauce 2 teaspoons sugar How to make it : Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institut...

Ingredients 9 lasagna noodles 2 ½ cups alfredo sauce (optional homemade recipe below) 2 cups cooked, shredded chicken oregano garlic salt 3 cups shredded Mozzarella, or cheese of your choice The Best Garlic Alfredo Sauce ½ cup butter 2 ounces cream cheese 2 cups heavy cream (or substitute half and half) 2 teaspoon garlic powder ½  tsp. fresh minced garlic salt and freshly ground black pepper ½ tsp dried oregano cup parmesan cheese To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Judith Adams Congratulations ✨🎁 Instructions 1) Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.) 2) Now this is the important part! Drain and rinse the noodles with cold wate...

 1/2 cup boiling water 4 ounces sweet cooking German chocolate 2 cups sugar 1 cup butter, softened 4 egg yolks 1 teaspoon vanilla 2 1/2 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 4 egg whites, stiffly beaten Coconut Pecan Frosting 1 cup sugar ( 1 1/2 cups) 1/2 cup butter ( 3/4 cups) 1 cup evaporated milk ( 12 oz. can) 1 teaspoon vanilla ( 1 1/2 tsp) 3 egg yolks ( 4 egg yolks) 1 1/3 cups flaked coconut ( 2 cups) 1 cup chopped pecans ( 1 1/2 cups) How to make it : Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans. Bake square pans 40-45 minutes or rou...

 16 ounces elbow macaroni (about 3 cups) 3 tablespoons butter or margarine 1 ½ cups milk, divided 2 large eggs, lightly beaten 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided 8 ounce shredded Kraft Monterrey Jack Cheese 1 teaspoon salt 1 teaspoon freshly ground black pepper How to make it : Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often) Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot . cooking classes, cooking classes atlanta, culinari institute of america, cooking cla...

Ingredients : 1 (11 ounce) can creamed corn 1 (11 ounce) can whole kernel corn, drained 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 egg white 2 tablespoons milk salt and pepper to taste 3 cups vegetable oil for deep frying Directions : In a medium bowl, stir together the creamed corn and dried whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the mixture onto the sheet corn, and freeze Until firm, About 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and fry in hot oil Quickly Until golden brown. Remove to paper towels to drain. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking ...

 Ingredients 1 dozen large eggs  2 tablespoons white vinegar  1 cup mayonnaise  1 tablespoon yellow mustard  Salt & pepper  Paprika for dusting  How to make it Perfect Hard Boiled Eggs  In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.  Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight. cooking classes, co...

 Ingredients This is a very old family recipe 3 cups sugar 1 cup whole fat buttermilk 1/4 cup light corn syrup 1 pinch salt 1 teaspoon baking soda 1 teaspoon vanilla extract 4 cups of pecans How to make it Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water. t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil** cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry...

ا Ingredients 2-3 Cube Steaks 3 Cups Sliced Mushrooms 1 Small Onion, halved and sliced (1/2 a Large)  Kosher Salt Black pepper Texas Cajun Seasoning (click for my recipe) Flour 2 cups Chicken Stock 1/4 tsp Thyme Vegetable Oil Directions Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, and a big pinch of Texas Cajun Seasoning. Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat. Pour enough oil into your skillet cover the cooking surface with oil, about 1/3-1/2 cup. Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pot from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pe...

 Ingredients 1 large package Cook and Serve vanilla pudding 1 large package Strawberry Jell-o 2 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 1 pint fresh strawberries cut into bite size pieces How to make it 1.Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils.  2.Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens.  (about 60-90 min.) 3.Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie 4.Cover and refrigerate until ready to go. * Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,...

 1 c butter 1/2 c cocoa, 2 c flour, 2 c sugar, 4 eggs, 4 tsp vanilla, 1 c chopped nuts How to make it : Pour in 9x13 pan, bake 20-25 mins on 350.Check at 20 mins**Icing*1/4 c softened butter ¼ c can milk (regular milk is fine)1/4 c cocoa,3 c powdered sugar,dash salt,Mix all together & frost as desired. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

 Ingredients 2 C. chicken broth (I used the water my chicken cooked in) 2 lbs. of chicken ( I used all thighs, my preference) 1 10.5 oz. can cream of chicken soup 2 T. unsalted butter, melted 1/2 tsp. black pepper 1 C. all purpose flour 1/4 tsp. salt 1 C. milk How to make it Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking c...

Ingredients 1 tablespoon melted butter 1/2 medium chopped onion 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half cream 2 cups chicken stock 1/2 lb fresh broccoli 1 cup carrot, julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Amber Ford Congratulations ✨🎁 Instructions 1) Sauté onion in butter. Set aside. 2) Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. 3) Add the chicken stock. Simmer for 20 minutes. 4) Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. 5) Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg. Next Recipe 👉 1 2 3

**My Notes: I can’t stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I’ve hurried the cream cheese and have had unsightly lumps of it in my batter. **I’ve italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture. ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution. Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven’t been burned yet, but I...

 1/2 cup butter 1 cup sugar 2 eggs, beaten 4 bananas, finely crushed 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla How to make it : Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refrigerated. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

5 green onions,chopped 8 oz cheddar cheese,shredded 1 1/2 cups mayonnaise 1/4 cup real bacon bits 1/4 cup slivered almonds opt How to make it : Mix the onions,cheese,mayo,bacon bits and silvered almonds together.Chill for 2 hours.Serve with favorite crackers. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

1 ½ lbs ground beef 1 cup chopped onion ½ cup cooked rice ¼ tsp black pepper 1 egg 1 ¾ cups sliced fresh mushrooms 2 Tbsp Worcestershire sauce ½ tsp salt 3 cups beef broth 3 Tbsp water 2 Tbsp cornstarch How to make it : Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm. Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes. Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking...

 Ingredients Graham Cracker Crust: •40 squares of graham crackers (crushed) •1/2 cup sugar •1/2 cup butter or margarine (melted) 1.Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top. Filling: •10 1/2 oz. large marshmallows (40 marshmallows) •3/4 cup milk •2 - 8-oz. packages of cream cheese •12-oz. Container of fat-free Cool Whip Directions 1.Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

4 large green tomatoes 2 eggs 1/2 cup milk 1 cup all-purpose flour 1/2 cup cornmeal 1/2 cup bread crumbs 2 teaspoons coarse kosher salt 1/4 teaspoon ground black pepper 1 quart vegetable oil for frying How to make it : Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes ...

Ingredients 1 pot of cooked apples sugar to your taste spices ( cinnamon, cloves, apple pie spice) to your taste peanut oil for frying. To get Instructions Please OPEN Next Page... Instructions 1) You can use dried fruit or fresh apples. You use your own judgement on how many apples to cook, to how many pies you want to make. 2) I peel,core,& slice my apples. Put them in a sauce pan with very little water & cook slowly. The apples will make some juice their self. If you get too much liquid you can add a little cornstarch to the sugar to thicken. DON”T ADD The sugar until the apples has cooked. 3) Take off the heat and let it get cooled off. You don’t want it to be warm, it will mess the dough up. 4) Sometimes I make my on crust, but most of the time I just use can biscuits. I get the store brand, they work best. DON”T get the buttermilk biscuits, get the home style. The name brand usually has kosher salt, it will make little holes in the crust when you...

INGREDIENTS : 1/2 of medium onion, chopped 1 bag of egg noodles (you can use either medium or wide) 2 cans of cooked chunk chicken breast (I like the Tyson brand), strained 1 can of sliced carrots, strained Water Chicken Bouillon cubes Parsley Flakes DIRECTIONS : – In a large soup pot, saute onion in olive oil until translucent. -Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth. -Bring to a rolling boil and add bag of egg noodles. -Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally. -Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.) -Sprinkle parsley flakes on top and serve!!! (Don’t skip out on the parsley flakes- it really adds to the « homestyle » look of the soup. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, bakin...